Roasted Cauliflower And Fried Capers Salad

• 1 medium head of cauliflower
• 5 tbsp olive oil
• 1/3 cup brined capers
• Oil for frying (I used olive oil)
• 1/3 cup walnuts
• 1/3 cup dried cranberries
• 3 tbsp roughly chopped flat-leave parsley
• Juice of AAAA1/2 lemon
• Salt
• Pepper

1. Heat the oven to 400F/200C. Cut the cauliflower in florets, cut the bigger ones in half. Season with olive oil, salt and pepper, give it a toss for oil to cover the cauliflower and spread out in a roasting pan. Roast for about 35 minutes or until the cauliflower is golden brown in parts and crisp. Set aside to cool.
2. Heat the skillet over medium heat and toast the walnuts until golden brown, for about 5 minutes, stirring frequently. Set aside to cool and then coarsely chop them.
3. Drain and rinse the capers. Pat dry using paper towels.
4. Heat the olive oil in a skillet over medium heat (youAAAAAAll need about AAAA1/2 inch/1 cm olive oil). When the oil is hot enough add the capers, cook for about 5 minutes or until crisp and slightly brown on edges, stirring frequently. Remove from the skillet and drain on paper towel.
5. Toss carefully together cauliflower, walnuts, capers, cranberries and parsley, add the lemon juice, taste and adjust seasoning.
6. **I toasted the walnuts in the pre-heating oven and used less oil to fry the capers**

head of cauliflower, olive oil, capers, olive oil, walnuts, cranberries, flatleave, lemon, salt, pepper

Taken from www.epicurious.com/recipes/member/views/roasted-cauliflower-and-fried-capers-salad-53096451 (may not work)